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    You are in: Home / Cookbooks / Dreamer's Vegetarian Recipes
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    286 recipes in

    Dreamer's Vegetarian Recipes

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    Dark rum is created by a longer aging process and different casks from that of light-coloured, drier white rums. Look for words like "aged" or "anejo"" on the bottle. The spirit inside will have rich and layered flavours of vanilla and caramel, perhaps fresh fruit or spice, usually with an undertone of the sugar cane that creates it. This recipe was found on the Toronto Star website.

    Recipe #503431

    I love the addition of fruit to salads. To make this recipe vegan, substitute a vegan mayonnaise for the regular mayo. From Vegan Express. Since you can often purchase prepared veggies the prep time does not include the time to shred and dice ingredients.

    Recipe #503433

    I've made this recipe using mango and tofu and absolutely loved it! I seasoned and baked the tofu myself rather than looking for packages of baked tofu but the prepackaged tofu would certainly save time. This salad would also be good using cooked chicken in place of the tofu. From Vegan Express by Nava Atlas.

    Recipe #503434

    This recipe is from Vegetarian Times.. To speed up preparation, use pre-grated carrots, available in most supermarkets. You can make fresh breadcrumbs by trimming and discarding crusts from firm, fresh sandwich bread. Tear bread into pieces and whirl in a food processor or blender until crumbs form. One slice makes about 1/2 cup. The salsa can be made up to 2 days ahead and kept in the refrigerator.

    Recipe #503598

    This recipe is from the LCBO's Food and Drink Magazine This mustard will keep for months, refrigerated. Try it on hamburgers, steak, fish...

    Recipe #503651

    This recipe was published in the LCBO's Food and Drink Magazine. Have you ever wondered about the mansion on the label of Southern Comfort bottles? It's called Woodland, a real Louisiana plantation house and the last of its kind along the great effluvial delta of the Mississippi that juts far into the Gulf of Mexico. It has been restored and transformed into a beautiful, nine-bedroom inn, filled with period antiques, and looks across the gardens at another salvage project, a century-old wooden Baptist church rescued from a nearby town. The plantation's owners, the Creppel family, have turned the church into a restaurant and bar called Spirits and it comes as no surprise that house cocktails are based on Southern Comfort. The popular flavored whiskey was invented in New Orleans in 1875. This cocktail was created by the firm's ambassador, Lou Giglio, in honour of Woodland plantation.

    Recipe #503653

    A delicious dip from a book I was gifted in a swap a number of years ago, Spices, Rices and Other Vices. Serve with sturdy vegetables such as broccoli florets, carrot sticks. It's also good with chips, crackers and bread. If you can't find Creole Seasoning there are recipes on this web site.

    Recipe #503655

    This is so good. Lots of color and a delicious bit of spiciness. Found in The Vegetarian Passport.

    Recipe #503796

    I'm always on the lookout for simple baked tofu recipes. This one is influenced by Thai cuisine. The fiery curry flavored tofu is crispy on the outside and creamy on the inside. The recipe was found in The Giant Book of Tofu Cooking.

    Recipe #503797

    These are really spicy so use less pepper if you don't care for a lot of heat. Serve with rice or even as a sandwich filling. The recipe was found in The Giant Book of Tofu Cooking. When you prepare this be sure to press out the excess water.

    Recipe #503870

    Delicious. You'll never miss the meat.From The Giant Book of Tofu Cooking. The cooking and prep times don't include the time to freeze and thaw the tofu. I usually keep a block of tofu in my freezer so it only needs to be thawed.

    Recipe #503871

    Pizza is so versatile. You can adjust the toppings to suit you taste. This is from The Giant Book of Tofu Cooking but you don't have to use tofu. Use seafood or even blackened chicken, or just use the veggies! The cooking time includes the 30 minutes needed to marinate the tofu or seafood.

    Recipe #503876

    This is a vegan version of a very popular noodle dish in Asia and worldwide. This version has no cilantro, good for those who find that cilantro tastes like soap. The recipe was found in The Giant Book of Tofu Cooking.

    Recipe #504491

    A recipe adapted from Chatelaine Food Express Quickies 2

    Recipe #505471

    I'm posting this recipe with the permission of the author. You'll find this recipe and many others on an interesting blog: These are some variations the author has tried and enjoyed: Here are some variations that I've tried which are also amazing: 1) Add a small chunk of dark chocolate with the piece of banana 2) Add a slice of cream cheese with the piece of banana (it goes all melty and yummy)

    Recipe #505514

    (Cambodian Borbo Skor La-Pov) I'm posting this recipe with the permission of the author. You'll find this recipe and many others on an interesting blog:

    Recipe #505515

    From You can grill the zucchini yourself or purchase grilled zucchini in some grocery stores.

    Recipe #505543

    Couscous is a great alternative to pasta because it cooks so quickly. This recipe is made with M'hamsa couscous, a hand-rolled sun-dried couscous from Tunisia that has an especially toasty flavor. You could, however, substitute any brand. Delicata squash is wonderful because its skin is edible, but this dish would be just as terrific made with roasted butternut squash. Recipe found at Serves 2 to 3 as a main dish, or 5 to 6 as a side dish.

    Recipe #505551

    Rub this fiery Tunisian chile paste on meats or fish before searing or grilling, or stir a small spoonful into some mayonnaise for a sandwich spread with a kick. You could also mix a dollop into butter and toss with steamed veggies or couscous. The hotter the chiles, the hotter the harissa, so use sparingly to taste. From The prep time does not include the 20 minutes needed to rehydrate the chiles.

    Recipe #505552

    From The Essential Vegetarian Cookbook

    Recipe #503429

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